9 warm salads, worth cook

Warm salad with meat

1. Salad with beef and vegetables

Ingredients

• 2 beef 200-250 g;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• a little olive oil;
• 2 carrots;
• 6 radishes;
• 1 small cucumber;
• 1 small onion;
• 200 g of cherry tomatoes;
• ½ mint beam;
• 3 chives stem;
• 1 bunch of lettuce;
• 1 clove of garlic;
• 1 chili pepper;
• 2 teaspoons of cane sugar;
• 2-3 tablespoons of soy sauce;
• 1 lime;
• a handful of peeled peanuts.

preparation

Rub fillets with salt and pepper. Heat in a pan olive oil and roasted meat on high heat for 2-3 minutes on each side. You should get a steak roasting weak.

Using slicers slice carrots thin plates. Radish and cucumber cut into thin slices, and onion - half rings. Cut the cherry tomatoes in half. Chop the mint leaves, green onion and lettuce. Mix all these ingredients.

Grind in a mortar crushed garlic and chilli, a little salt the them. Mix them with sugar, soy sauce and lime juice. Pour this dressing vegetables and mix well. Leave the little filling.

Cut steak diagonally into thin slices. Fry nuts on dry pan, adding a pinch of salt. Then chop the peanuts large pieces.

Put the meat on the salad, sprinkle with chopped nuts and pour the remaining sauce.

2. Salad with chicken liver

Ingredients

• 200 g of chicken liver;
• ½ tablespoon of olive oil;
• ½ teaspoon of dried rosemary;
• 140 g of green beans;
• 1 bunch of lettuce;
• 100 g of watercress;
• 3 tablespoons balsamic vinegar.

preparation

Cut the chicken livers into small pieces, pour the olive oil and sprinkle with rosemary. roasted liver on high heat for 5-6 minutes, until it becomes dark brown.

Lower the green beans in boiling water for 3 minutes, then fold in a colander and allow to cool slightly. Put the beans, chopped lettuce and watercress on a platter. Pour into the pan with the liver vinegar, stir and place it on top of greens.

3. Chicken salad with baked pumpkin

Ingredients

• 600 g of gourd;
• 400 g of broccoli;
• 4 tablespoons olive oil;
• a few sprigs of thyme;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts;
• 2 garlic cloves;
• 200 g mushrooms;
• A handful of walnuts;
• Plug ¼ red cabbage;
• 2 tablespoons red wine vinegar;
• 1 tablespoon grain mustard;
• 1 teaspoon of sugar.

preparation

remove from pumpkin seeds and cut into pieces 3 cm thick. Divide the broccoli into florets. Put broccoli and squash on baking coated parchment paper. Pour a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Put baking in a preheated 200 ° C oven for 25 minutes. Pumpkin should soften and broccoli - slightly browned.

Meanwhile, mix the chicken with the chopped garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Roast chicken on a frying pan on a medium heat for 5 minutes on each side. Breasts should be well roasted. Put them on a plate and cover with foil for 5 minutes. Then cut into thin pieces of chicken.

Cut mushrooms in half and fry them at high heat for 5 minutes. Then fry the nuts and chop them.

Mix mushrooms, chopped cabbage, broccoli, pumpkin, and nuts. Put the ingredients in a dish for a salad, and top, place the chicken pieces. Mix the remaining oil, vinegar, mustard, sugar and salt. Pour this dressing the salad and garnish with thyme leaves.

4. Panzanella with salami and pepper

Ingredients

• 4 large red or orange pepper;
• 8 tablespoons olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• ½ small red onion;
• 2 garlic cloves;
• 2 tablespoons red wine vinegar;
• ¼ teaspoon ground chili pepper;
• a few sprigs of fresh oregano;
• ½ loaf of rye bread;
• a few thin slices of salami;
• 100 g of mozzarella.

preparation

Arrange the peppers on a baking sheet, pour 2 tablespoons of olive oil, salt and pepper. Place in a preheated 200 ° C oven and bake for 10-12 minutes, turning periodically. Peppers should fry on all sides. Put them and cover with foil for 15 minutes.

Then clean the peppers, remove the seeds and cut them into strips 2 cm long. Mix peppers, sliced ​​thin half rings onion, crushed garlic, vinegar, chili, half the chopped oregano leaves, and pour 4 tablespoons of olive oil.

Cut the bread into small pieces, pour its remaining oil and stir. Bake in a preheated oven, turning periodically, 8-10 minutes until crisp.

Stir vegetables, bread and salami. Arrange the salad on a serving plate, top to put sliced ​​mozzarella and garnish with oregano leaves.

Warm salad with fish and seafood

5. Fish salad with fresh vegetables

Ingredients

• 2 tablespoons olive oil;
• 1 lemon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 400 g of fish fillets (e.g., tuna or bonito);
• a few sprigs of fresh oregano;
• 8 small tomatoes;
• 2 small onions;
• a few sprigs of dill;
• 2 tablespoons balsamic vinegar;
• 1 chili pepper - optional.

preparation

Mix a tablespoon of olive oil, the juice of half a lemon and a pinch of salt and pepper. Pour this mixture of fish and sprinkle it crushed oregano leaves.

Fry the fillets on the grill or in a frying pan. If the fillets thin, the cooking process will only take a couple of minutes. It's okay if the fish frying breaks. For the salad you will still need to divide the fillet into small pieces.

Cut the tomatoes into thin slices. Put them on a plate for the salad, salt and pepper.

Onion cut into thin half-rings. Put the onion in a bowl, add to the olive oil, the juice of half a lemon, salt and pepper. Stir the onions and place on the tomatoes.

Hands, divide the fish into small pieces and place in the bow. Sprinkle salad chopped dill, pour vinegar and optionally garnish chili, chopped small thin strips.

6. Salad with fried prawns and zucchini

Ingredients

• 20 small peeled shrimp;
• 6 tablespoons of sunflower oil;
• 2 limes;
• 1 tablespoon (heaped) grated fresh ginger;
• 10 small zucchini;
• 2 chili peppers;
• a few sprigs of cilantro;
• twigs somewhat mint;
• 2 tablespoons of soy sauce.

preparation

Take on the back of each shrimp shallow incision and remove the intestine. So the dish will not taste bitter. On a heated pan, pour oil, put the shrimp, add the zest and juice of one limeAnd ginger. Fry shrimp for 2 minutes, until they acquire a light golden hue.

Cut the zucchini into thin slices on the diagonal and place in a bowl for the salad. Add to them the fried shrimp, juice of second lime, crushed chillies and coriander leaves and mint.

Pour over salad and soy sauce and mix well.

7. Salad "Nicoise" with salmon

Ingredients

• 240 g of salmon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 6 tablespoons olive oil;
• 200 g of small potatoes;
• 100 g of green beans;
• 2 large eggs;
• 1 clove of garlic;
• 1 lemon;
• 1 teaspoon Dijon mustard;
• a bunch of lettuce;
• a handful of olives;
• 4 small tomatoes.

preparation

Rub salmon fillets with salt and pepper. Pour into the pan 3 tablespoons of olive oil and place fillets skin on down. Fry 4 minutes, turn over and cook for another 2 minutes.

Cut the potatoes in half and boil along with beans. Place the eggs in boiling water for 6 minutes. Then, hard-boiled eggs peel and cut into 4 pieces.

For the filling, mix in a bowl with the remaining chopped garlic with olive oil, lemon juice, mustard and a pinch of salt and pepper.

Add the filling lettuce, potatoes, beans and olives. Cut the tomatoes lengthwise into 4 slices, put in a bowl and mix.

Arrange the salad on a plate. Top with sliced ​​eggs and salmon.

Warm salad with vegetables

8. Acute salad vegetables and chickpea

Ingredients

• 400 g of canned chickpea;
• 1 onion;
• ½ parsley;
• 1 lemon;
• ½ tablespoon paprika;
• ½ tablespoon ground cumin;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 7 tablespoons olive oil;
• 1 tablespoon of liquid honey;
• 1 tablespoon adzhika;
• 4 small eggplants;
• 3 zucchini;
• 2 tomatoes;
• 2 red onions;
• 2 green pepper;
• 2 red peppers;
• 2 medium thin cakes.

preparation

Drain the chickpeas liquid, transfer to a bowl and mash with a fork. Add sliced ​​thin semicircles onions and chopped parsley leaves. Pour lemon juice, paprika season, cumin, salt and pepper. Add 5 tablespoons of olive oil and mix well.

Warm the honey and mix it in a separate bowl with adzhika. Cut the eggplants lengthwise into several pieces, zucchini and tomatoes - thin slices, and onion - thin half-rings. Remove the peppers from seeds and chop the flesh into strips.

Fry the vegetables on a grill or in a pan with the remaining olive oil, turning them occasionally. Vegetables should soften. During frying salt them to taste.

Put all the vegetables from the pan, except for eggplant. Pour a mixture of honey and adzhika and cook for 3 more minutes. Eggplants should be a little fry.

Cut the cake in half and lightly toast. Before serving, place on cake chickpeas and vegetables.

9. Vegetable salad with lime dressing

Ingredients

• 2 small red onions;
• 16 small potatoes;
• 2 tablespoons olive oil;
• 10 small svokol;
• 5 small carrots;
• 3 medium zucchini;
• ¼ cup sour cream;
• 1 lime;
• 1 teaspoon Dijon mustard;
• a few sprigs of fresh basil.

preparation

Arrange on a baking sliced ​​onion half rings and cut the potatoes in half. Drizzle with oil and toss. Wrap each beet in foil and place on a baking sheet. Put vegetables in a preheated 200 ° C oven for 1 hr.

Then add the vegetables whole and sliced ​​carrots sliced ​​zucchini. Drizzle with olive oil and bake for another 20 minutes, the vegetables until they are softened and lightly browned. Remove foil from svokol, clean them and cut in half lengthwise. Then mix all the vegetables in a large bowl.

Mix sour cream, a tablespoon of lime, mustard and chopped basil leaves. Arrange salad on plates and place on it lime dressing.

See also:

• No "Mimosa": 4 unusual and simple salad with fish →
• 12 salads Korean carrots →
• 10 salads for those who love meat →